Frankfurt green sauce to Kasseler

Name: Frankfurt green sauce to Kasseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g baby potatoes; 7-10 Tbsp Salt; 2 Eggs (size M); 200 g Salad cream (36 % fat); 200 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 30 g medium hot mustard; 1 collar Herbs for Frankfurt Green Sauce; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 16 discs Kasseler cold cuts; 4 Lemon slices to garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g baby potatoes
7-10 Tbsp Salt
2 Eggs (size M)
200 g Salad cream (36 % fat)
200 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
30 g medium hot mustard
1 collar Herbs for Frankfurt Green Sauce
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
16 discs Kasseler cold cuts
4 Lemon slices to garnish

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Boil the eggs in boiling water for about 10 minutes until hard, then rinse with cold water. Stir salad cream, yoghurt, lemon juice and mustard until smooth.
2
Wash the herbs, shake dry and chop finely, except for a little for garnishing. Stir the herbs into the salad-yoghurt sauce, season with salt and pepper. Drain the potatoes. Heat oil in a pan, fry potatoes until golden brown, season with salt and pepper.
3
Peel and coarsely chop the eggs and stir into the sauce. Serve the sliced pork sausage with potatoes and sauce. Garnish with remaining herbs and lemon slices.